Chicken Paprikash & Spaetzle
From the Kitchen of: Joe Valencic
2# Cut up
boneless, skinless chicken breast
5T Cooking oil
5T Hungarian Paprika (divided)
1 to 2C Sliced or chopped onions
1 Clove garlic crushed
1C Sour cream
1t Salt
2C Chicken Stock
1/4t Fresh ground black pepper
Cut up chicken into 1/2"
squares and sprinkle with salt, pepper and 1T paprika. Brown
in 4T hot oil over a medium heat until chicken cooks through.
Remove chicken from pan and drain.
Add onion, garlic and 2T paprika to pan and cook until oil is sizzling.
Add 1 cup
stock, cover pan and cook until onions are pulpy.
Return chicken to pan and add
remaining stock. Cook covered for 30 minutes until chicken is tender.
Remove 3 large spoonfuls of liquid from pan and stir into sour cream.
Pour mixture over chicken in pan and immediately remove from heat (this prevents curdling).
Serve immediately with homemade dumplings or spaetzle.
Spaetzle
3 cups of flour
1 teaspoon of salt
4 eggs
2 tablespoons of butter or margarine
About 30 minutes before serving,
heat 4 quarts of water until boiling. Meanwhile, in a bowl mix flour, salt,
eggs and 3/4 cup water until smooth. Reduce hot water to medium heat. Over simmering water, with rubber
spatula, press batter through large holed colander. Stir water gently, so
pieces do not stick together. Cool 2-3 minutes until tender but firm. Drain,
toss with butter or margarine.